Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv “mollar de elche”) at different stages of ripening
Autor(a) principal: | |
---|---|
Data de Publicação: | 2015 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/14171 |
Resumo: | In the present work, we investigate how the degree of ripeness (low, low-medium, medium and medium-high) affects the physical and compositional changes, as well as antioxidant properties of pomegranate fruit (cv. Mollar de Elche). The skin, pellicle, seed and juice were analysed. The fruit mass increased and the fruit skin became reddish (higher a* and lower h*) as the fruit ripening progressed. The lowest concentrations of flavonoids and hydrolysable tannins were recorded in skin and pellicles at medium-high maturity stage, which explains the decrease in the total phenols and reducing power during ripening of pomegranate. On the contrary, the highest concentration of flavonoids (165 mg of quercetin equivalents per 100 mL of juice) was determined in the juice at the most advanced ripening stage, concomitant with the highest total phenols (1695 mg of gallic acid equivalents per 100 mL of juice). Higher DPPH scavenging activity and an increase in the reducing power of juice were also observed during ripening. The trend of the above-mentioned properties allowed describing the fruit development and maturity. |
id |
RCAP_31ff72ba7b6f91ecf4329f17084995f7 |
---|---|
oai_identifier_str |
oai:bibliotecadigital.ipb.pt:10198/14171 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv “mollar de elche”) at different stages of ripeningMollar de clche cultivarFruit constituentsRipening stagesPhysicochemical propertiesAntioxidant activityIn the present work, we investigate how the degree of ripeness (low, low-medium, medium and medium-high) affects the physical and compositional changes, as well as antioxidant properties of pomegranate fruit (cv. Mollar de Elche). The skin, pellicle, seed and juice were analysed. The fruit mass increased and the fruit skin became reddish (higher a* and lower h*) as the fruit ripening progressed. The lowest concentrations of flavonoids and hydrolysable tannins were recorded in skin and pellicles at medium-high maturity stage, which explains the decrease in the total phenols and reducing power during ripening of pomegranate. On the contrary, the highest concentration of flavonoids (165 mg of quercetin equivalents per 100 mL of juice) was determined in the juice at the most advanced ripening stage, concomitant with the highest total phenols (1695 mg of gallic acid equivalents per 100 mL of juice). Higher DPPH scavenging activity and an increase in the reducing power of juice were also observed during ripening. The trend of the above-mentioned properties allowed describing the fruit development and maturity.Authors are grateful to POCTEP, Programa de Cooperação Transfronteiriça Espanha-Portugal for fi nancial support through the Project ‘RED/AGROTEC – Experimentation network and transfer for development of agricultural and agroindustrial sectors between Spain and Portugal’.Biblioteca Digital do IPBFernandes, LuanaPereira, J.A.Lopéz-Cortés, IsabelSalazar, Domingo M.Ramalhosa, Elsa2017-03-20T10:30:50Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/14171engFernandes, Luana; Pereira, J.A.; Lopéz-Cortés, Isabel; Salazar, Domingo M.; Ramalhosa, Elsa (2015). Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv “mollar de elche”) at different stages of ripening. Food Technology And Biotechnology. ISSN 1330-9862. 53:4, p. 397-4061330-986210.17113/ftb.53.04.15.3884info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:33:24Zoai:bibliotecadigital.ipb.pt:10198/14171Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:04:04.899531Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv “mollar de elche”) at different stages of ripening |
title |
Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv “mollar de elche”) at different stages of ripening |
spellingShingle |
Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv “mollar de elche”) at different stages of ripening Fernandes, Luana Mollar de clche cultivar Fruit constituents Ripening stages Physicochemical properties Antioxidant activity |
title_short |
Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv “mollar de elche”) at different stages of ripening |
title_full |
Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv “mollar de elche”) at different stages of ripening |
title_fullStr |
Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv “mollar de elche”) at different stages of ripening |
title_full_unstemmed |
Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv “mollar de elche”) at different stages of ripening |
title_sort |
Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv “mollar de elche”) at different stages of ripening |
author |
Fernandes, Luana |
author_facet |
Fernandes, Luana Pereira, J.A. Lopéz-Cortés, Isabel Salazar, Domingo M. Ramalhosa, Elsa |
author_role |
author |
author2 |
Pereira, J.A. Lopéz-Cortés, Isabel Salazar, Domingo M. Ramalhosa, Elsa |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Fernandes, Luana Pereira, J.A. Lopéz-Cortés, Isabel Salazar, Domingo M. Ramalhosa, Elsa |
dc.subject.por.fl_str_mv |
Mollar de clche cultivar Fruit constituents Ripening stages Physicochemical properties Antioxidant activity |
topic |
Mollar de clche cultivar Fruit constituents Ripening stages Physicochemical properties Antioxidant activity |
description |
In the present work, we investigate how the degree of ripeness (low, low-medium, medium and medium-high) affects the physical and compositional changes, as well as antioxidant properties of pomegranate fruit (cv. Mollar de Elche). The skin, pellicle, seed and juice were analysed. The fruit mass increased and the fruit skin became reddish (higher a* and lower h*) as the fruit ripening progressed. The lowest concentrations of flavonoids and hydrolysable tannins were recorded in skin and pellicles at medium-high maturity stage, which explains the decrease in the total phenols and reducing power during ripening of pomegranate. On the contrary, the highest concentration of flavonoids (165 mg of quercetin equivalents per 100 mL of juice) was determined in the juice at the most advanced ripening stage, concomitant with the highest total phenols (1695 mg of gallic acid equivalents per 100 mL of juice). Higher DPPH scavenging activity and an increase in the reducing power of juice were also observed during ripening. The trend of the above-mentioned properties allowed describing the fruit development and maturity. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015 2015-01-01T00:00:00Z 2017-03-20T10:30:50Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/14171 |
url |
http://hdl.handle.net/10198/14171 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Fernandes, Luana; Pereira, J.A.; Lopéz-Cortés, Isabel; Salazar, Domingo M.; Ramalhosa, Elsa (2015). Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv “mollar de elche”) at different stages of ripening. Food Technology And Biotechnology. ISSN 1330-9862. 53:4, p. 397-406 1330-9862 10.17113/ftb.53.04.15.3884 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799135287115251712 |